1. FABULOUS FEASTS The Romans loved to feast! -Roman Emperor Lucullus loved fancy and expensive banquets. Today, lucullan means extravagant dining. -Roman Marcus Apicius created one of the first cookbooks, De Re Coquinaria (On cooking). This book is the basis from which most recipes come.

2. The Marvelous Middle Ages The main food staples at this time were - Wheat Bread - Dried Vegetables - Cured Meat

3. Catherine De Medici Her Contributions: Her Contributions: Haute cuisine Haute cuisine Spinach and ice cream Spinach and ice cream Silverware SilverwareBoulanger -In 1765 Boulanger served hot soups called restaurers in his first Restorante. -After the French Revolution, chefs that worked for the fallen nobility opened restaurants of their own in Paris.

4. GUILDS Cooking guilds established many of the professional standards and traditions that exist today. Two of the oldest cooking guilds are the: Cooking guilds established many of the professional standards and traditions that exist today. Two of the oldest cooking guilds are the: Chaine de Rotissieres (roasters) Chaine de Rotissieres (roasters) Chaine de Traiteurs (caterers) Chaine de Traiteurs (caterers) (King Henry II went against food service guilds to continue operating his “restorantes”.)

5. Which scientist discovered what? AppertProcess of heating milk to remove harmful bacteria. AppertProcess of heating milk to remove harmful bacteria. PasteurCanning to keep food fresh PasteurCanning to keep food fresh safe to eat.

6. Marie-Antoine Careme Perfected the art of grand cuisine. Perfected the art of grand cuisine. Perfected the recipes for many fine French sauces and dishes like consomme, and pieces mountees. Perfected the recipes for many fine French sauces and dishes like consomme, and pieces mountees. Trained many famous chefs Trained many famous chefs Georges Auguste Escoffier -Refined grand cuisine into classical cuisine. -Reorganized the kitchen into the kitchen brigade system. -Teamed up with Cesar Ritz to provide fine meals in luxury hotels Europe. -Classified sauces under the five grand sauces

7. Asian Which of the following foods are found in Asian cuisine? RiceSeafood Sweet PotatoesEggplant TeaCurry

8. Foods that form the basis of Middle Eastern Cuisine Yogurt Yogurt Eggplant Eggplant Stuffed Vegetables Stuffed Vegetables Rice Rice Lamb Lamb Spices Spices

9. Where are you now? In what country would you be if you were eating the following foods: In what country would you be if you were eating the following foods:-Yams - Peanuts - Plantains - Palm oil and plam nuts - Seafood - Saffron, cinnamon and cloves

10. The Americas The Caribbean Islands -Tropical climate was good for growing foods like mango, papaya and coconut. -Fresh seafood was plentiful. -Flour, meat, olive oil, and spices were brought by European settlers. Latin America -Aztecs and Mayans cultivated corn, beans, tomatoes, squash, and potatoes thousands of years before European settlers arrived. -European settlers brought domesticated animals, wheat, and nuts like almonds. North America -Native American Indians introduced settlers to corn, beans, peanuts, pumpkins, vanilla, and red and green peppers. -American Indians taught European settlers new cooking techniques, like the clambake.

11. The 20 th Century in the United States -At the turn of the century, the high employment rate meant more and more people were eating out for lunch. Restaurants that specialized in serving lunch-time meals opened, like Savarin, Schrafft’s, and Child’s. -1930s - First White Castle opened; the beginning of the fast-food industry. -1940s and 1950s -1940s and 1950s – Continued growth of fastfood restaurants; restaurants like McDonald’s and Kentucky Fried Chicken became popular.

12. How do these trends in society affect food service? More women in the workplace More women in the workplace More single adults More single adults Greater nutritional awareness and healtheir living. Greater nutritional awareness and healtheir living. Increase in concern for environmental issues. Increase in concern for environmental issues. Desire for time-saving meals. Desire for time-saving meals.

13. Scientific Breakthroughs in Farming Aquaculture- is the farming of freshwater and saltwater organisms including molluscs, crustaceans and aquatic plants. Unlike fishing, aquaculture, also known as aquafarming, implies the cultivation of aquatic populations under controlled condition Aquaculture- is the farming of freshwater and saltwater organisms including molluscs, crustaceans and aquatic plants. Unlike fishing, aquaculture, also known as aquafarming, implies the cultivation of aquatic populations under controlled condition Organic farming- Crop or stock farming where only natural fertilisers, pesticides and nutritional supplements are used.Hormones and synthetics checmicals are not used at all. Organic farming- Crop or stock farming where only natural fertilisers, pesticides and nutritional supplements are used.Hormones and synthetics checmicals are not used at all. Hydroponic farming- is a method of growing plants using mineral nutrient solutions, without soil. Hydroponic farming- is a method of growing plants using mineral nutrient solutions, without soil. Genetic engineering- the set of techniques used to alter the genetic material of a cell or living organism. Genetic engineering- the set of techniques used to alter the genetic material of a cell or living organism.

14. The Two Major Divisions of Food Service Commercial- Prepare food and beverages for a profit; includes restaurants, bars, supermarket delis, convenience stores, and lodging facilities. Commercial- Prepare food and beverages for a profit; includes restaurants, bars, supermarket delis, convenience stores, and lodging facilities. Noncommercial- Prepare and serve food as a supportive addition to the main purpose of the establishment; includes business and industry, hospitals, nursing homes, schools, airlines, and military. Noncommercial- Prepare and serve food as a supportive addition to the main purpose of the establishment; includes business and industry, hospitals, nursing homes, schools, airlines, and military.

15. Foodservice Managers in the 21 st Century Will Need….. Better administrative skills Better administrative skills The ablility to work well with people The ablility to work well with people To be more involved in teaching, training, and motivating employees. To be more involved in teaching, training, and motivating employees. Excellent interpersonal and communications skills. Excellent interpersonal and communications skills. A greater awareness of environmental issues. A greater awareness of environmental issues. To work with better-educated consumers who have concerns about nutrition and health. To work with better-educated consumers who have concerns about nutrition and health. Greater computer proficiency. Greater computer proficiency. To effectively supervise a culturally diverse staff. To effectively supervise a culturally diverse staff. To play a bigger role in waste management and recycling. To play a bigger role in waste management and recycling.